AFGHANI CHICKEN PULAO

INGREDIENTS"=

1. Chicken legs           3 nos          
2. Basmathi rice         2 cups
3. Onion                     2 nos
4. Tomato                  2 nos
5. Green chilies         6 nos
6. Chilly powder       2 tsp
7. Carrot                    1
8. Raisins                  few
9. Oil                        1/2 cup

TO BOIL:-

1. Garlic                    6 flakes
2. Ginger                   1"
3. Fennel seeds          1 tsp
4. Cumin seeds          1 tsp
5. Coriander seeds    1 tsp
6. Cinnamon             1"
7. Cloves                  5
8. Cardamom            2
9. Water                    3 1/2 cups
10. Salt                       4 tsp

METHOD:-

• In a vessel boil water, add the above ingredients with chicken legs, salt, and cook for 30 minutes on low heat. Pound ginger and garlic and add to it.
• Drain the water and filter it, keep the leg pieces aside.
• Wash the rice and keep it aside, slice onion, slit chilies, cut tomato, scrape carrot.
• In a pressure pan heat oil saute onion till crisp and light brown in color.
• Add tomato, chilies and fry, add chilly powder and mix.
• Fry and add the chicken boiled water.
• Bring to boil and add rice and cook on low flame for 15 minutes.
• Add chicken leg pieces, carrot, and raisins.
• Keep it in dum for 15 minutes, first 5 minutes keep it on a low flame.
• Off the stove and close the lid for 10 minutes.
• Serve hot with carrot-onion raitha.

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